Showing posts from December, 2011

Pumpkin Curry

Don't know what to do with the left over pumpkins sitting around the house or office? Here's Chefs Mason, Jerrod, and Rudy from the California Conservation Corp making pumpkin curry with our left over pumpkins. This authentic spicy coconut milk based red curry uses homemade red curry paste . Flavored with both fresh sweet basil leaves, it is a harmonious dish with chicken (we used tofu instead of chicken in this dish). Finish the cooking with the addition of fish sauce to taste and serve with steamed jasmine rice. Here's the delicious pumpkin curry recipe: Ingredients homemade red curry paste ( all of the recipe) or 3 tablespoons of prepared red curry paste 4 cups coconut milk 2 lbs (1 kg) small chicken drumsticks or chicken in small pieces (about 1.5" x 2") 3 cups (600 grams) pumpkin pieces (about 1" x 1.5") 2 cups lightly packed fresh sweet basil or 4 kaffir l ime leaves Preparation Bring coconut milk to a boil in a large

Worm Composting

Master Gardener, Linda Barron, is shown here conducting a class on worm composting, otherwise known as vermiculture. Vermiculture allows you to compost your food waste rapidly, while producing high quality compost and fertilizing liquid--the stuff that plants LOVE!